Forget the canned stuff. This tart, fresh cranberry sauce is spiked with orange and requires no cooking whatsoever. If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead. Then remove the peel and white pith before cutting the orange into chunks. If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper. You can make this relish ahead and store in the refrigerator for up to 5 days. If you have any leftovers, plan to use it as a spread for turkey sandwiches or as an accompaniment to roast pork or chicken.
12 oz, fresh
1 medium, navel, washed, unpeeled and cut into chunks*
1 piece(s), fresh, peeled, about 1-inch, chopped
- Put the cranberries, orange, sugar, ginger, and cinnamon in a food processor; pulse until finely chopped. Scrape the relish into a serving bowl (or a storage container if making ahead). Cover and refrigerate until ready to use.
- Serving size: 3 scant tbsp